This is a simple intuitive sharpener, called a crock stick. It’s been on the market for over 40 years. Here at Country Knives, we sell many of them because it is easy for our customers to use and helps to maintain a razor sharp-edged.
It essentially comes with two sets of rods, two fine, and two course. You start off with the corse rods, that creates the angle for the edge. You run your knife down and back, straight up and down perpendicular to the base 90 degrees. You will run that with as many strokes as necessary to bring the edge up that you can feel.
Once you’ve reached that point, remove the course rods and you clip the fine rods in their place. The nice thing with a sharpener is that the rods are at the correct angle so that when you hold the knife straight up and down, it puts the correct 20-degree bevel on your knife. Continue to run your knife down for around half a dozen strokes or so. Be sure to use firm pressure. As you move downward, simply lighten your pressure to straighten the knife and polish that cutting edge. When you’ve finished, test your knife, by trying to shave a piece of paper.